Chicken Breasts Stuffed With Crab (Pinag-Isang Manok)

"Haven't tried this yet. It was given to my by a Filipina I work with (she is an excellant cook!). Coconut milk and cream can be found in Asian markets. DO NOT USE sweetened coconut cream!"
 
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Ready In:
2hrs
Ingredients:
20
Serves:
4
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ingredients

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directions

  • Flatten chicken breasts between 2 sheets of waxed paper. Marinate in wine for 1 hour.
  • To prepare filling, saute garlic in oil. Add onion and cook until translucent, then add the crab meat, mushrooms, sage, pepper, salt and peppers. Saute until mushrooms are soft.
  • Remove chicken from wine. Pat dry.
  • Place filling on one side of chicken breast, then roll. Tie with string.
  • Heat butter in Dutch oven and brown chicken breasts on both sides.
  • Add coconut MILK and ginger. Simmer a few minutes.
  • Dissolve bouillon cube in coconut CREAM and pour into pan with half and half. Simmer until chicken is tender, turning occasionally, about 30 minutes.
  • Remove chicken. Set aside and keep warm.
  • Stir cornstarch into water until dissolved.
  • Let the sauce simmer and add cornstarch mixture to thicken.
  • Slice chicken rolls and pour sauce over.

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WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
 
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